Instructions:
- Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper.
- In the largest bowl, gently combine the Rice Chex, Corn Chex, pretzels, and nuts.
- In the saucepan over medium-low heat, melt the butter. Whisk in the brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Bring just to a simmer, stirring constantly, until the sugar is fully dissolved (about 3–4 minutes).
- Pour about two-thirds of the warm butter mixture over the dry ingredients. Using a spatula, gently fold and toss until everything is lightly and evenly coated. Add more butter mixture as needed.
- Spread the coated mixture in a very thin, single layer across the prepared baking sheets. Bake for 25 minutes, gently stirring halfway through (at the 12-minute mark).
- Reduce the oven temperature to 225°F (107°C). Bake for an additional 25–30 minutes, stirring every 10 minutes until the mix looks golden brown and feels dry.
- Remove from the oven. Immediately sprinkle the dried cranberries or cherries over the hot mix and toss gently.
- Spread the mix out again onto the baking sheets and allow it to cool completely (about 45 minutes) before breaking it up and storing. It crisps up as it cools!